Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
- 1 cup raspberry jam
- 1 large egg, beaten
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract (optional)
Instructions
- Step 1: Whisk together flour and salt in a large bowl. Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Do not overmix.
- Step 2: Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Step 3: On a lightly floured surface, roll out the chilled dough into a 12×18 inch rectangle. Spread the raspberry jam evenly over the dough, leaving a ½-inch border.
- Step 4: Starting from one of the long sides, tightly roll the dough into a log. Cut the log into 1-inch thick slices.
- Step 5: Place the twists cut-side up on a baking sheet lined with parchment paper. Brush the tops with the beaten egg and sprinkle with granulated sugar. Add a drop of vanilla extract to the egg wash for extra flavor (optional).
- Step 6: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown. Let cool slightly on the baking sheet before serving.
Notes
- Store leftover twists in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- For a warm, gooey treat, reheat individual twists in the microwave for 10-15 seconds.
- Serve these delightful pastries alongside a scoop of vanilla ice cream for a truly decadent dessert.
- To prevent the pastry from becoming tough, be sure to use very cold butter and ice water, and avoid overmixing the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American